Ingredients
Scale
- 2 cups cottage cheese
- 3 large eggs
- 1/4 cup honey
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1/4 cup almond flour
- 1/4 tsp baking powder
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan.
- In a blender or food processor, combine the cottage cheese, eggs, honey, lemon juice, lemon zest, and vanilla extract. Blend until smooth and creamy.
- In a separate bowl, whisk together the almond flour and baking powder.
- Gently fold the dry ingredients into the cottage cheese mixture until just combined.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30 to 35 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use full-fat cottage cheese for the creamiest texture.
- Blend the cottage cheese mixture thoroughly to avoid lumps in the final cake.
- Fresh lemon juice gives a brighter flavor than bottled lemon juice.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- You can swap honey with maple syrup if preferred.
- Serve chilled or at room temperature with fresh berries on top.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 145
- Sugar: 9g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 75mg